Our Readers Also Loved

Directions

Take the pudding mix and add 1 cup of milk. Stir until it starts to thicken, then add a half tub of Cool Whip to the pudding mix. Add the 2 heaping tablespoons peanut butter to the mix. (It will get really stiff when you add the peanut butter.) Pour into graham cracker crust. Put last half of Cool Whip on top of the pie and let the pie stand in the refrigerator for 1 hour. Serve.